Strategies to optimize the nutritional profile of mammalian meat for infants and geriatric population

Description

Michelle Ji Yeon Yoo gives a 2026 review of how to tune meat nutrition for infants and older adults. Early growth and aging both raise protein needs, through fast tissue build in babies and stiff protein use and weak digestion in old age. Red meat gives complete proteins with all essential amino acids, plus iron, zinc and B vitamins. Bioactive compounds like creatine and taurine add worth. Soft texture matters most for these groups.

Meat types and cuts split in amino acid profiles, so cut choice shapes diet quality. Moderate heat, high pressure, dry ageing and fruit enzymes can unfold and cut proteins. Right conditions free amino acids and short peptides that the small gut absorbs with ease. Too harsh conditions can harm the gains. The review maps process settings to digestibility aims for the young and the old.

Catalog record

Source: https://europepmc.org/article/MED/PMC13280314